Gluten Free Chicken Vegetable Quinoa


2 tbs olive oil

1 lb. boneless chicken breasts, chopped

1 onion

2 zucchini, chopped

2 cloves garlic, minced

2 tsp grated lemon zest

Juice of one lemon

1/2 tsp crushed red pepper

Pinch of cinnamon

1 cup green olives, chopped

4 cups chicken stock

1 1/4 cups quinoa

1/4 cup parsley, chopped

1/4 cup mint leaves, chopped

Salt & pepper


Heat olive oil in a large skillet.  

Add the chicken and cook until lightly browned, 3 minutes. 

Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon.  Season with salt & pepper. 

Cook for 3-5 minutes, then add the olives. 

Cook for 3 more minutes.

Stir in the chicken stock and bring to a boil. 

Stir in the quinoa, cover the pan, turn off the heat and let stand for 5 minutes. 

Fluff with a fork and then add the parsley, mint and lemon juice. 

Toss to combine.   





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